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Step 1
Measure out 1 cup ripe sourdough starter and place it into the fridge to chill.
Step 2
Add the flour, salt, and sugar to a large mixing bowl and stir to combine.
Step 3
Add the sliced butter to the bowl and lightly toss with a spatula until you coat the butter with flour.
Step 4
Using a pastry blender, cut the butter into the flour until there are only small bits of butter remaining.
Step 5
Add the chilled 1 cup sourdough starter, cider vinegar, and a few splashes of cold water to the mixing bowl. Stir with a spatula or the pastry blender until well combined. Add more water here if necessary: you want the dough to come together when squeezed with your hands, but it should not be overly wet.
Step 6
Dump the contents of the bowl onto your bench and gather it into a large disc.
Step 7
If using the full recipe, divide the disc into two, form into two smaller discs, and wrap tightly in plastic wrap. Refrigerate the discs for at least 2 hours (preferably overnight) before using.